This week, I took a whirlwind trip back to 1861 with Mrs. Beeton's forcemeat for cold savoury pies. I tried this as a filling for miniature meat pies, the perfect size for a portable picnic or an elegant party finger food. I found the process surprisingly satisfying—the rhythmic pounding in the mortar released a fragrant aroma that filled my kitchen. The biggest delight? The texture. The forcemeat was remarkably smooth and velvety, a testament to the power of a good pounding. I used a mix of savoury herbs, but I must admit, the idea of adding mushrooms or truffles next time is tantalizing. This recipe is a dream for the modern comfort-seeker looking to elevate their picnic or potluck game. The forcemeat keeps well, making it an excellent make-ahead option. Just remember to omit the fresh herbs if you're not eating it immediately. I served mine chilled, straight from the fridge, and it was a hit. The combination of veal and bacon created a rich, savoury flavour that was surprisingly addictive. Next time, I might try it as a spread on crusty bread.